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Brock à la mode

If we are seriously considering eating badger meat, then we should find an appropriate name for such fare, perhaps from the French?

September 29 2012, 1:01am, The Times

Sir, We need an appropriate noun for the cooked badger (letters, Sept 27 and 28). Consistent with our Norman French etymology (boeuf, porc, etc) it should derive from “blaireau”, which is French for badger. Can any readers create a suitable Anglicisation?

Would a “blerry” sandwich appeal?

David Inglesfield Divonne-les-Bains, France

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